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A buddy swore by injecting butter, now I question everything I do
My friend Ray from the church cookoff told me to inject melted butter into my brisket before wrapping it in butcher paper, so I tried it on a 14 pound prime packer this past Sunday. The whole flat came out greasy and the bark turned soft, it just tasted like butter instead of beef. I'm back to plain salt and pepper now, but has anyone else had better luck with a specific injection ratio or am I missing something?
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